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Potato and Spinach Salad

A really simple way to dress a potato salad
Course Salad, Side Dish
Cuisine Global
Diet Vegan, Vegetarian
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 servings
Author Dea Zoffmann

Ingredients

  • 6-8 small/medium potatoes
  • 3 large sundried tomatoes
  • 1/4 cup raw almonds
  • 1/2 tsp extra virgin olive oil for sauteing
  • Large handful fresh spinash washed and dried well
  • 2 tsp aged balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Boil the potatoes in salted water until done, about 15-20 minutes. Let them cool down a bit before cutting in half.
  • Heat a small frying pan over medium high heat and add the half teaspoon olive oil. Add the almonds and roast them, tossing often, until they start to crack and brown a bit. Be careful not to burn then – it happens really quick!. Sprinkle with salt and transfer to a paper towel. Let the almonds cool down before roughly chopping them.
  • Mix the now lukewarm potatoes with the tomatoes and the almonds in a bowl and season to taste with salt and pepper. Mix the vinegar with the extra virgin olive oil and pour over the potatoes, mix well. Immediately before serving mix in the spinach and toss to mix well.